Guide to Buying a Whole or Half Hog from Ex Libris Farm
Nov 21, 2024
Buying a whole or half hog can feel like a big step, but it’s an excellent way to stock your freezer with delicious, sustainably raised pork while supporting local farms like Ex Libris Farm. Here’s a comprehensive guide to help you make an informed decision.
Why Buy a Whole or Half Hog?
• Value for Money: When you buy in bulk, you get access to our wholesale pricing. This means you pay less per pound compared to individual cuts at retail prices. We are able to pass on savings in shipping, packaging, and advertising costs while still providing the same high quality product.
• Customization: Choose how your pork is processed to fit your family’s preferences. Want more bacon? We also offer bundles if you decide you want to double down on certain cuts.
• Nose to tail Cooking: A whole or half hog provides a variety of cuts, including roasts, ribs, chops, ground pork, and specialty items like hocks and lard. This can be an exciting opportunity to grow as a cook and connect with your heritage, while respecting the bounty nature provides.
• Support Sustainability: Our hogs are raised on pasture using management-intensive rotational grazing methods. Your purchase helps support regenerative agriculture and ethical farming practices.
Considerations Before You Buy
1. Freezer Space
A whole hog typically provides 100-120 pounds of pork as packaged, commercial cuts, while a half hog yields about 50-60 pounds. Make sure you have adequate freezer space:
• Whole hog: Requires about 7-9 cubic feet of freezer space.
• Half hog: Requires about 3-5 cubic feet of freezer space.
2. Budget
The price for a whole or half hog includes the cost of the animal, processing, and customization. At Ex Libris Farm, we’ll provide a clear breakdown of these costs before you commit. We charge $4.99 / lb hanging weight.
For more information on hanging vs packaged weights, please see our blog post on the topic.
3. Cut Sheet Preferences
The cut sheet determines how your pork will be processed. This can impact the overall cost, and will mean you get some cuts instead of others.
Some questions to consider:
• Bacon or Fresh Side Pork? Our bacon is smoked, and generally sold by the pound. We offer whole belly available only to our wholesale customers, available fresh or smoked.
• Types of Sausage? You can choose to take ground pork, or go with one of our 5 specialty blends: Sweet Italian, Hot Italian, Breakfast, Kielbasa, Chorizo.
• Chops: Bone-in or Boneless? If you decide to go with bone-in chops, that will mean you don't get baby-back ribs. Likewise, if you decide to go with the "steakhouse chops" you won't get a separate tenderloin because the tenderloin medallions are included in the chops.
• Hams: Smoked or Fresh? Whole, Half, or quartered? We highly recommend our smoked hams. They're amazing and if you haven't tried one, you're missing out.
• Specialty Items: We highly encourage you to take the full range of specialty items and grow your experience with nose-to-tail cooking. It's an amazing journey and you won't be disappointed. That said, it can be intimidating, and we understand it's not for everyone. This includes back fat, leaf fat, jowls which can optionally be smoked (yum!), liver, kidneys, and trotters.
How It Works at Ex Libris Farm
Step 1: Reserve Your Hog
• Contact us to place a deposit. This secures your hog for the season.
• You’ll receive updates on your hog’s weight and processing timeline.
Step 2: Choose Your Cuts
• We’ll provide a detailed cut sheet with explanations for each option. Need help? We’re happy to guide you!
Step 3: Processing
• We work with the Vermont Packing House a local, USDA-certified butcher to ensure your pork is processed to the highest standards.
• Processing takes 3-4 weeks, depending on customization.
Step 4: Pickup or Delivery
• Once your order is ready, you can pick it up at the farm or arrange delivery for an additional fee.
What You Get
Here's a breakdown of the commercial cuts you get on a typical order:
Cut |
Whole Hog (lbs) |
Half Hog (lbs) |
Loin & Chops |
21 |
10.5 |
Tenderloin |
2 |
1 |
Pork Shoulder |
24 | 12 |
Ribs |
3.8 | 1.9 |
Ham |
22 | 11 |
Grind & Sausage |
16 | 8 |
Bacon |
14 | 7 |
Common Questions
1. How long will the pork last?
Frozen pork stays fresh for up to 1 year in a deep freezer when properly sealed.
2. What’s the difference between hanging weight and final weight?
• Hanging Weight: The weight of the hog after slaughter but before processing. You pay based on this weight.
• Final Weight: The weight of packaged meat after trimming, boning, and processing. This is typically 60-70% of the hanging weight.
3. Can I split a half hog with someone?
Absolutely! Many customers split the cost and cuts with a friend or family member.
Ready to Get Started?
At Ex Libris Farm, we’re here to make the process simple and transparent. By purchasing a whole or half hog, you’re making a commitment to eating well, reducing waste, and supporting sustainable farming practices.
Reserve your hog today or reach out with any questions. We look forward to helping you fill your freezer with premium, pasture-raised pork!